My Goodness Kitchen

  • Home
  • Recipes
  • Cookbook
  • About
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbook
  • About
  • Contact
    • Amazon
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Cookbook
    • About
    • Contact
    • Amazon
    • Instagram
    • Pinterest
  • ×
    Home > Recipes > Vegan Mains

    Pizza Bianca (White Pizza)

    Updated: Sep 30, 2024 | Published: Nov 19, 2019 | by Amanda | 4 Comments

    Skip to Recipe

    A mouthwatering but easy vegan pizza bianca - with sweet pears, creamy almond ricotta and acidic balsamic shallots.

    White pizza with green garnish on a wooden board.
    Jump to:
    • What is Pizza Blanca?
    • Why This Recipe Works
    • Step-by-Step Guide
    • Tips To Making The Perfect Vegan Pizza
    • Alternative Pizza Bianca Ideas
    • Recipe FAQs
    • More Bread-y Things
    • Make This Recipe
    • Leave a Comment

    What is Pizza Blanca?

    Simply, a white pizza, pizza bianca, is one that doesn't have tomato sauce on it. White pizza is typically covered in ricotta and mozzarella in lieu of tomato sauce and may also be topped with garlic, vegetables or Alfredo sauce.

    Why This Recipe Works

    I love any pizza but this pizza bianca is lovely for something different. I think you're going to love it. It's:

    • Easy to make - you can make it even easier by using a store-bought base
    • Can be made gluten-free by switching the base to a gluten-free one
    • A mouthful of flavours - it's a little rich, a little creamy, a little sweet from the pears and shallots, a little fresh and peppery from the rocket...you get the idea.
    • This is a vegan white pizza!

    Step-by-Step Guide

    You'll find full instructions and measurements in the recipe card at the bottom of the post.

    Prepare the Base

    I've included my favourite pizza base recipe in the recipe card. You can use any base here or simply use store-bought.

    Caramelise the Shallots

    A bowl of French shallots.

    Step 1.

    Heat the oil in a skillet over low - medium heat before adding the onions, water and salt. Cook for around 7-10 minutes or until the onions are beginning to caramelise around the edges. Remember, they will go in the oven with the pizza so they'll cook thoroughly in there. 

    Step 2.

    Add the balsamic vinegar and continue to cook for 2 to 3 minutes or until the vinegar is absorbed. Remove the onions from the heat and set aside.

    Make Your Pizza Bianca

    Steps 1 and 2.

    Preheat your oven to its hottest setting and prepare your pizza base. Roll it out on a floured tray (or one sprinkled with fine semolina). Blend up the almond ricotta in a processor and cover your base with a good layer. Next lay the sliced pears down.

    Two food images showing a ball of pizza dough and pizza rolled out.

    Step 3.

    Sprinkle the cooked shallots over the top of the pear and add your favourite vegan cheese.

    White pizza with pears and shallots before the oven.

    Pop the pizza in the oven for around 7-minutes and...boom. Thank you, Ma'm. When I'm feeling it, which I usually am, I add fresh arugula, a swirl of pomegranate molasses and pistachios. You don't have to, but boy is it good. A splash of balsamic works too.

    Slices of freshly cooked white pizza.

    Tips To Making The Perfect Vegan Pizza

    • If you have time, make your own dough. The recipe in the recipe card below is enough for 4 medium pizzas.
    • To stop the pears from oxidising (going brown) after you slice them, place the slices in a small bowl of water with a good squirt of lemon juice. 
    • Pizza loves heat. The hotter you can get your oven, the more flavour you get.
    • Make it your own! After you make the almond ricotta, you can top it with anything you like.

    Alternative Pizza Bianca Ideas

    • Artichoke and lemon zest.
    • Roasted mushroom and thyme
    • Vegan mozzarella topped with fresh greens
    • Dried oregano with grated garlic.

    Recipe FAQs

    Can you freeze the pizza dough?

    I divide the dough in to four parts and individually bag them to freeze in freezer-proof bags. They will freeze for up to 3 months. To thaw, pop the dough on the counter for around 2 to 4 hours.

    Can I freeze the whole pizza?

    The short answer is, I wouldn't. While everything on the pizza freezes well separately, the whole pizza gets quite wet during the thawing process...those juicy pears and onions, you know? I freeze my pizza dough and make the pizza from scratch when I'm ready.

    I don't have blanched almonds?

    That's OK. Soak raw cashews in boiling water for 20 minutes, drain, and continue with the recipe.

    More Bread-y Things

    • Brioche buns with butter on a tray.
      Make Your Own Vegan Brioche Buns
    • Fresh baked sweet buns with nuts and drizzle.
      Sweet Buns with Nut Streusel
    • Pretzel buns with mustard sauce on paper.
      Pretzel Buns with Mustard Ale Dip (Vegan)
    • Freshly baked scones with jam and cream.
      Vegan Lemonade Scones

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    A white pizza with greens on a wooden board.

    Pizza Bianca with Pear and Balsamic Onions

    A simple but indulgent vegan white pizza with sweet pears, creamy almond ricotta and flavoursome balsamic shallots. Pizza dough recipe included.
    5 from 7 votes
    Print Pin Rate
    Course: Main
    Cuisine: American | Italian
    Diet: Vegan | Vegetarian
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Proofing: 1 hour hour
    Total Time: 1 hour hour 50 minutes minutes
    Servings: 8 slices
    Calories: 273kcal
    Author: Amanda Logan

    Ingredients 

    Pizza Base

    • 350 ml water lukewarm
    • 7 grams active yeast
    • 1 teaspoon raw sugar
    • 400 grams 00 flour strong flour
    • 100 grams semolina flour
    • 1 teaspoon fine sea salt
    • 1 tablespoon olive oil

    Almond Ricotta

    • ½ cup water +3-4 tbsp
    • 1 tablespoon lemon juice
    • 1 and ½ cups blanched almonds
    • ½ teaspoon fine sea salt
    • 1-2 teaspoon nutritional yeast
    • 1 tablespoon olive oil
    • pinch garlic powder
    • 1 tablespoon olive oil

    Balsamic Shallots

    • 1 tablespoon olive oil or vegan buttery spread
    • 200 grams small shallots some halved, smaller ones left whole
    • pinch fine sea salt
    • 2 tablespoon water
    • 1 tablespoon balsamic or red wine vinegar

    Toppings

    • 1 pear finely sliced lengthways (see notes)
    • ½ cup mozarella (vegan), grated
    • 2 tablespoon pistachios (optional) crushed
    • ⅓ cup arugula (roquette)
    • 1 tablespoon pomegranate molasses (optional) but so good!
    • course sea salt
    • 1 tablespoon olive oil

    Instructions

    • To make the pizza dough stir the water, yeast and sugar together in a bowl or jug and set in a warm space to bloom.
    • Combine the flour, semolina and salt in a large mixing bowl, stirring it together to mix well.
    • When the yeast is frothy/milk add the olive oil and stir it through and then add the mixture to the flour. Combine the dough together with a spoon until it begins to come together and then tip it out on to a work surface to knead. Don't worry if you have loose floury bits; they will come together when you need the dough.
    • Knead by hand for around 10 minutes or until the dough is smooth and soft. If you have an electric mixer with a dough hook, knead the dough for around 5 minutes.
    • Form the dough in to a ball and place it in a large clean bowl lightly greased with olive oil. Cover it with a clean towel or cling film and sit it in a warm corner to proof for about an hour or until it doubles in size.
    • Meanwhile, to make the almond ricotta place all the ingredients in a high-powered blender and blend until smooth, scraping down the sides as needed. Begin with ½ cup of water and add more by the tablespoon as needed to create a smooth cream texture. Transfer to a bowl and set aside.
    • For the caramelised onions, heat the oil in a skillet over low - medium heat before adding the onions, water and salt. Cook for around 7-10 minutes or until the onions are beginning to caramelise around the edges. Remember, they will go in the oven with the pizza so they'll cook thoroughly in there.
    • Add the balsamic vinegar and continue to cook for 2 to 3 minutes or until the vinegar is absorbed. Remove the onions from the heat and set aside.
    • Pre-heat your oven to at least 250 C (482 degrees F) (pizza loves heat!) and line a roasting tray with baking paper sprinkled liberally with semolina.
    • When the dough has doubled in size, divide it in to 3 or 4 balls and allow each to rest for another 10 to 15 minutes.
    • Roll or press a dough ball on to the roasting tray in to a traditional circle or longer shape like mine. I found a cool video showing two different dough stretching techniques from King Arthur Flour here: https://www.youtube.com/watch?v=YcEIRm9nczk
    • Spread a good amount of your almond ricotta on the base followed by the sliced pear. Sprinkle the balsamic shallots over the top followed by the mozzarella cheese. Pop the pizza in the oven for 7 minutes or until the crust is golden and the cheese is melted and delicious.
    • To serve, scatter the pizza with fresh arugula (roquette), chopped pistachios and a swirl of olive oil and pomegranate molasses (completely optional). Sprinkle with a little more sea salt and a crack of pepper. Devour!
    Prevent your screen from going dark

    Notes

    To stop the pears from oxidising (going brown) after you slice them, place the slices in a small bowl of water with a good squirt of lemon juice. 
    Pizza loves heat. The hotter you can get your oven, the more flavour you get.
    The Nutritional Facts section is based on the toppings only. To add the pizza dough calorie count to each slice I calculated the calorific amount for the total dough and divided it by 24 (3 pizzas with 8 slices each). Phew! My brain hurts. 
    Add 82 calories to each pizza slice for the dough. 
    Oil and vinegar don't mix so you will see vinegar spots on your shallots. No biggy!

    Nutrition

    Serving: 1slice | Calories: 273kcal | Carbohydrates: 15g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 199mg | Potassium: 293mg | Fiber: 4g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.

    « Simple Vegan Pumpkin Waffles
    Sticky Date Cake with Salted Caramel Frosting »

    Comments

      5 from 7 votes (6 ratings without comment)

      Questions or Comments? Drop them Right Here. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kat Varcoe-Cocks says

      May 10, 2020 at 2:59 pm

      YUM! This look amazing - Can't wait to make it! xx

      Reply
      • Amanda says

        May 10, 2020 at 4:33 pm

        Thanks Kat! I hope you get the chance to make it. I love this pizza. x

        Reply
    2. Joshua Howard says

      December 04, 2019 at 11:52 am

      5 stars
      Hi! Thank you for the recipe, I love vegan pizza. I have a question, what can I use to replace semolina flour?

      Reply
      • Amanda says

        December 04, 2019 at 9:30 pm

        Hi Joshua,

        Welcome back! I love this semolina pizza base but you can simply use a flour pizza base recipe. I use this one all the time too:

        7 g dry yeast
        235 ml lukewarm water
        500 grams strong flour
        1 tsp salt
        1 tbsp olive oil

        Same instructions as above in the recipe card.

        Enjoy!

        Reply
    A woman eating a bowl of food with a dog next to her.

    Nice to Meet You!

    I'm Amanda and that's Scout with her eye on you.
    I believe you can make good food that's great tasting with simple, fuss-free ingredients. I will show you how to cook creatively even when you're on a budget or short on time.

    LEARN MORE

    Healthy New Year

    • A roasting tray with stuffed butternut squash.
      Stuffed Butternut Squash (GF)

    • A bowl of Dahl on a wooden box.
      Red Lentil Dahl (Masoor Dal) With Roast Eggplant

    • Green smoothies and limes on a table.
      Spinach and Pineapple Smoothie

    • A breakfast table setting with granola in a bowl.
      Budget Friendlier Grain-Free Granola

    • Make Your Own Vegan Kimchi

    • Coated and uncoated bliss balls on a white surface.
      Almond Butter Bliss Balls

    Slurp-Worthy Soups

    • A man holding a bowl of pumpkin soup.
      5-ingredient Pumpkin Lentil Soup

    • Bowl of soup with spoons on a wooden tray.
      Simple Butter Bean Soup

    • Bowls of soup on a pink background.
      Vegan Broccoli Cheddar Soup

    • A bowl of mushroom soup on a wooden table.
      The Creamiest Vegan Mushroom Soup

    • Bowls of zucchini soup on a grey background.
      3-Ingredient Zucchini Soup

    • A bowl of noodle soup on a rough white background.
      Vegan Chicken Noodle Soup

    Fresh Salads

    • Tofu and noodles in a bowl with greens.
      Lemongrass Tofu Salad

    • A white plate with tomatoes.
      Tomato and Onion Salad

    • A table setting with a large bowl of coleslaw.
      Healthy-ish Vegan Coleslaw

    • Kimchi Salad with Noodles

    • A bowl of cabbage and noodle salad on a rustic table.
      Chang's Crispy Noodle Salad

    • A large bowl of rainbow vegetable salad.
      Rainbow Salad with Orange Miso Dressing

    Footer

    Read

    Read Privacy Policy

    Accessibility Statement

    Terms of Use

    Disclaimer

    Newsletter

    Join the cook's community and get your free vegan baking guide.

    Contact MGK

    Contact

    Copyright © 2025 My Goodness Kitchen

    By using this website, you agree to the use of cookies. Cookies provide you with a more personalised user experience and help this website run more effectively.
    .
    OK NoRead Privacy Policy
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    This is an necessary category.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    Non Necessary
    This is an non-necessary category.
    SAVE & ACCEPT
    Powered by CookieYes Logo
    • 219

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.